Mishti doi (Bengali: মিষ্টি দই) is a fermented sweet doi (yoghurt) originating from the Bengal region of the Indian subcontinent; and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. It is made with milk and sugar/jaggery. It differs from the plain yoghurt because of the technique of preparation.
Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses) and allowing the milk to ferment overnight. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yoghurt is a similar preparation in the west.
Ingredients::=
1. sugar 200 grams 2. milk 500ml 3.4table spoon normal curd.
process of making::=
it is a very easy process first heat the milk and make it thick and 150 gm of sugar and now take a pan and what it all 50 gram of sugar and caramelise it and once the sugar start to turn brown add in the milk and mix it. now let the milk cool little nd all the yoghurt and mix well and all the mixture to a container and keep it for 6 hrs your sweet yoghurt is ready.
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